Mini Pavlovas with Strawberry Cream
Mini pavlovas with strawberry cream make individual desserts that look festive and are easy to serve. This recipe for mini pavlovas with strawberry cream gives …
Ingredienser
Instructions
Place the egg whites in a completely clean bowl.
Whip the egg whites until stiff.
Add sugar little by little and whip well between each addition.
Continue whipping for 5 minutes once all the sugar has been added, until the meringue is glossy and stiff.
Add white wine vinegar and cornstarch.
Whip gently for about 10 seconds, until just mixed in.
Line a baking tray with parchment paper.
Shape small, slightly flat meringue bases with a spoon or piping bag.
Preheat the oven to 160 degrees.
Place the meringue bases in the oven and lower the temperature to 100 degrees.
Bake the bases for 90 minutes.
Open the oven door and let the meringue bases cool completely in the oven.
Whip cream and sugar into a thick cream.
Finely chop strawberries and gently fold them into the cream.
Top the pavlovas with strawberry cream just before serving.
Nutrition per serving
Energi ca. 2177 kcal
Protein 23.7 g
Fett 118.2 g
Karbohydrater 256.6 g
Fiber 6.2 g
Sukker 227.7 g
Salt 1.9 g
Tips & tricks
Fill the pavlovas just before serving. Cream and berries soften meringue over time, so waiting gives a less crisp base.
Did you know?
Mini pavlovas give the same contrast as a large pavlova, but in individual portions with crisp meringue, soft center and airy cream. Strawberries in the cream add fresh berry flavor and make the dessert feel lighter. The individual size makes serving practical for guests and dessert tables.
